STEPS

Bring 8 cups of water to a boil in a medium pan. Add 3 tbsp. of salt to water. In a large skillet over medium high heat, brown sausage, breaking up into smaller pieces. Cook until no longer pink, and remove sausage to a plate and set aside.

When pasta is done, remove from water with a slotted spoon and add to skillet. Add 1/2 cup of pasta water. Stir until hot. Spoon onto a platter. Slice Burrata in half and remove only the creamy center. Place small spoonfuls onto pasta and serve.

STEPS

In a large skillet, heat 3 tbsp. of the olive oil over medium heat. Add onion and cook until soft, then add garlic and red pepper flakes, and cook for one minute. Add capers, wine, and potatoes and cook until wine is reduced by half. Add salt and pepper to taste. Brush the bottom of a large baking dish with the remaining olive oil. Lay the fish in the dish, and pour the wine mixture over the fish and cover.

Cook for about 15 minutes, or until the fish and potatoes are cooked through.

STEPS

Preheat the oven to 350 degrees. Spread the almonds and pine nuts on an oven tray and toast in the oven until golden, about 5 minutes. In a mini-processor, grind the almonds, pine nuts, garlic, parsley, saffron, and . tsp. salt. Add about 2 tsp. water and continue to process until it is a paste. Add another 3 tbsp. water.

Pour the broth into a pot and keep hot over the lowest heat. Raise the oven to 400 degrees. Heat 2 tbsp. of the oil in a paella pan measuring 17 inches at its widest point. Saute the chicken, ham, and sausage over medium-high heat until lightly browned. Drain off most of the fat and oil. Add the remaining 6 tbsp. oil, the red peppers, and onions, and sauté until the vegetables are softened.

Stir in the paprika and tomatoes, and cook 2 minutes. Lower the heat and cook about 15 minutes more. Stir in the rice and coat well with the pan mixture. Pour in all the hot broth and bring to a boil. Taste for salt, add the mortar mixture, peas, and artichokes, and continue to boil, stirring until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice, about 5 minutes.

Transfer to the oven. Cook, uncovered, until the rice is almost al dente, 10-12 minutes. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste.

Soak chickpeas in water for at least 6 hours. In a large saucepan, pour drained chickpeas and add 4 cups of water. Bring to a simmer and cook for 1 1/2 hours to 2 hours, or until tender, adding water if necessary.

In a medium skillet, heat butter until melted and hot. Add cumin seeds. When they are toasted, add onion and cook until soft. Add ginger and garlic. Cook for one minute.

Puree tomatoes and chiles in a blender and add to onion mixture. Cook for about 8 minutes. Add garam masala, asafetida (if using), red chile powder and cooked chickpeas along with the water. Cook for 5 minutes more. Add salt to taste and top with ciliantro.

STEPS

First, make the dumplings. Whisk the yogurt, water, chickpea flour, salt, turmeric, sugar, garam masala and asafetida in a bowl. Pour mixture into a large skillet and heat over medium low heat, stirring often for about 30 minutes, until mixture thickens and becomes consistency of a soft dough. Remove from heat and transfer to a greased 8” square pan. Cover with plastic wrap and chill in refrigerator for at least 2 hours until it sets up.

To make the sauce, heat the oil in a large skillet over medium high heat. Add the cumin and cloves stir until they are fragrant. Add the onion and cook for 5 minutes, until soft. Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chile powder, and salt. Add to the onions and stir constantly until mixture comes to a simmer. Add the green chiles and 3/4 cup of water. Bring to a boil and cook for 5 minutes. Taste for correct seasoning. Keep warm. Cut the dumpling “cake” into 2” squares. Heat some oil in a large skillet over medium high heat. When oil is hot, add dumplings, a few at a time. Fry for a couple minutes until a crust has formed. Turn and fry other side. Serve on top of sauce. Garnish with ginger, cilantro and fresh lemon juice.

Steps To Make Filling

In a skillet brown the beef and add cumin, stirring for one minute. Transfer beef mixture to a bowl. Add 2 tbsp. oil to skillet and saute onions until soft. Add garlic, jalapeno, and paprika and cook for one minute. Add reserved beef, raisins and wine (or beef broth), salt and pepper. Cook at low heat for five minutes. Sprinkle flour over beef mixture and stir. Remove from heat and cool completely. At this point, you can refrigerate or freeze this mixture until later when you’re ready to assemble the empanadas.

Steps To Make Dough

In a food processor, add flour, salt, and chopped butter and shortening. Pulse 20 times until mixture resembles corn meal. Add water to processor and pulse again 8-10 times, until mixture comes together to make a soft dough. You may need to add a few drops of water, but don’t let dough become to wet. Remove dough to a bowl and form into a “log” with your hands. Cut dough into pieces about the size of a large egg.

Assemble Empanadas

Make an “assembly line” with the bowl of filling, parchment-lined baking sheet, small bowl of water, small bowl with a beaten egg and pastry brush, and dough. On a floured surface, roll out each dough piece with a rolling pin until dough is 1/8” thick and approx. 6” in diameter. Trim to make a circle. Dip your fingers in the water bowl and moisten the edges of the dough circle. Add about 2 tbsp. of filling to the upper half of the dough circle. Fold over bottom half of circle and seal edges of dough, using the back of a fork. Place on parchment-lined baking pan. Repeat with remaining empanadas. Brush each with beaten egg and bake for 25-30 minutes, until golden. Serve with Avocado crema.

Ingredients & Steps For Avocado Crema

1/2 cup buttermilk

1/2 cup plain yogurt (or mayonnaise)

1 avocado

1/2 tsp. chopped jalapeno

1 green onion

1/2 cup cilantro leaves

salt, to taste

Process all ingredients in a blender or food processor. Season with salt.

Pork Fillet in Vinsanto Sauce

INGREDIENTS

2 tbsp. Olive oil

1 pork tenderloin, sliced in 1" pieces

1 chopped red onion

1 garlic clove, finely chopped

1 tbsp. Flour

Salt and pepper

1 cup Vinsanto or other sweet wine

1 tsp. Chopped fresh chives

STEPS

In a large skillet, heat olive oil until hot, but not smoking. Add pork fillets to the oil after sprinkling fillets with salt and pepper. Sear pork on both one side, then turn and add onions in the pan. Cook for one minute and then add flour and stir until moist. Add wine and stir until there are no lumps from the flour. Cook on medium-low heat until sauce has reduced to a syrup consistency. Add chives and more salt, if necessary. Serve with potatoes or puréed fava split peas (as they would in Greece)

STEPS

In a large bowl, place the breadcrumbs and cover with milk. Allow to sit for five minutes to soak. Add the pork, beef, Pecorino, oregano, egg, parsley, garlic, salt and pepper. Mix to combine. Form into 2” meatballs, and push a cube of Fontina cheese into the centers of each, making sure cheese is completely covered. Heat 1 tablespoon of olive oil in a large Dutch oven or deep pan with a lid.

Cook the meatballs in the hot oil until seared. Turn and sear other side of meatballs. (Interior of meatballs may not be completely done, but they will cook more later). Remove and place on a plate to set aside. Heat remaining oil in the same pan and add onion, carrot, and celery. Saute until soft, then add tomato paste, tomatoes, chicken broth, and dry pasta, Stir to combine. Add meatballs and cover with lid. Turn heat down to a low simmer. Cook for 15-20 minutes, until pasta is done. Add salt to taste. Sprinkle with additional Pecorino, if desired. Serve.

INSTRUCTIONS

1. Place chicken between 2 large sheets of plastic wrap. Using a meat pounder, lightly pound the chicken to ¼" thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1½ tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

2. Heat 2 tablspoons oil in large skillet. Add chicken breasts to skillet and cook until golden and cooked through. This may have to be done in 2 batches. Transfer chicken to platter; tent with foil to keep warm.

3. Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

2. Combine yogurt and tomato paste, and add to chicken mixture. Add potato, water, and coconut milk to pan. Bring to a boil; cover, reduce heat to a simmer for 30 minutes. Add water if mixture gets too dry. Stir occasionally. Serve over rice and top with tomato.

CHICKEN CURRY

In India, we made this curry with fish. This recipe has chicken, but you could substitute shrimp or fish. Make it as spicy as you like by adding more red chile. Enjoy!

Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4

INGREDIENTS

4 chicken breasts, boneless and skinless, cut into 1” cubes

3 limes, juiced

1 tsp. salt

1 tsp. tumeric powder

CURRY PASTE

pinch of red chile flakes

1 ½ tablespoon cumin seeds

8 garlic cloves, chopped

1 teaspoon salt

1 cup fresh shredded coconut

FOR SAUTE

2 tablespoons vegetable oil

1 onion, chopped

2 tomatoes, chopped

1 green chile, minced

1 can coconut milk

2 tablespoons chopped cilantro

STEPS

Marinade the chicken in lime juice, tumeric and salt. Make a past of the curry mixture in a food processor or with a mortar and pestle. Heat a large skillet and add oil. Saute onion. Add tomatoes and green chile. Add chicken and cook until almost done. Add coconut milk and simmer until reduced and thickened. Sprinkle with cilantro and serve over basmati rice.

I LOVE TO ENTERTAIN WITH FOOD! ACTUALLY, I LOVE TO FEED PEOPLE. BUT I HATE THE STRESS OF A MESSY KITCHEN AND TRYING TO FINISH ALL THE FOOD WHILE GUESTS ARE ARRIVING. I HAVE MANY RITUALS FOR PREPARING AHEAD OF TIME. I INCLUDE A LOT OF THOSE IDEAS THROUGHOUT THIS WEBSITE. BUT THIS JERK CHICKEN IS A PERFECT EXAMPLE OF A “DO AHEAD” CROWD PLEASER. GRILL THE CHICKEN THE DAY BEFORE YOU PLAN TO SERVE IT. ALSO, MAKE THE SAUCE AND FRUIT SALSA (IF USING) THE DAY BEFORE. AN HOUR BEFORE SERVING, PUT THE FOIL-COVERED CHICKEN IN THE OVEN AND BAKE UNTIL DONE, ABOUT 40 MINUTES. LET IT REST, AND SERVE WITH SAUCE AND SALSA. YOUR HAIR WON’T SMELL LIKE THE GRILL AND YOUR GUESTS WILL WONDER HOW IN THE WORLD YOU DID THAT!

Prep Time: 30 minutes Cook Time: 60 minutes Serves: 4

INGREDIENTS

½ cup finely ground roasted peanuts

½ cup packed light brown sugar

1 tbsp. Kosher salt

2 ¼ tsp. Cayenne

¾ tsp. ground bay leaf

¾ tsp. ground cloves

¾ tsp. ground nutmeg

¾ tsp. ground cinnamon

1 clove garlic, minced

1 tsp. fresh thyme

1 whole chicken, back bone and breast bone removed sauce:

Sauce

¾ cup pineapple juice

2 tbsp. soy sauce

1 1” chunk of fresh ginger, whole

1 clove garlic, whole

INSTRUCTIONS

1. Preheat a grill to medium, and preheat oven to 350 degrees.

2. To make the spice rub, combine the first ten ingredients into a food processor, and pulse until course. Rub the spice mixture all over the chicken evenly.

3. Grill chicken until marked, about three minutes per side. Transfer to a roasting pan lined with aluminum foil. Roast in oven until browned and cooked to an internal temperature of 165 degrees, about 35 minutes. (After grilling, you can cover the chicken with foil and refrigerate until the next day. Put in oven with foil and finishing cooking for 40 minutes, or until done.)

4. Sauce:

5. Put all ingredients into a small saucepan over medium high heat. Let simmer for 20 minutes, or until it has reduced more than half, and has thickened slightly. After ten minutes of simmering, remove the garlic clove and ginger.

INSTRUCTIONS

1. Bring 8 cups of water to a boil in a medium pan. Add 3 tbsp. of salt to water.

2. In a large skillet over medium high heat, brown sausage, breaking up into smaller pieces. Cook until no longer pink, and remove sausage to a plate and set aside.

3. Add pasta to boiling water and cook for 8-10 minutes, or until done.

4. Keeping skillet hot, add olive oil and let heat. Add onion and cook until soft. Add garlic and tomatoes and red pepper flakes, cooking for one minute. Gently pour in wine. Using a wooden spoon, deglaze pan, removing brown bits from bottom of pan. Let simmer a minute and add sausage. When hot, add shredded cheese and salt and pepper, to taste. When pasta is done, remove from water with a slotted spoon and add to skillet. Add ½ cup of pasta water. Stir until hot. Spoon onto a platter. Slice Burrata in half and remove only the creamy center. Place small spoonfuls onto pasta and serve.

THIS IS A RECIPE FROM MY FARMERS MARKET COOKING CLASS. I ACTUALLY PREFER FLANK STEAK OVER SKIRT STEAK, BUT EITHER WORKS GREAT. MAKE SURE YOU BLOT THE STEAK WITH A PAPER TOWEL AFTER MARINATING SO YOU GET A GOOD SEAR ON THE MEAT. IF YOU’RE IN A HURRY, YOU CAN JUST MARINATE FOR 15 MINUTES!

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4

INGREDIENTS

1 cup olive oil

½ cup sherry wine vinegar

2 tablespoons lemon juice

1 cup chopped italian parsley

½ cup chopped fresh basil leaves

2 tablespoons chopped fresh oregano leaves

3 cloves minced garlic

¼ teaspoon freshly ground black pepper

¾ teaspoon kosher salt

¼ teaspoon crushed red pepper

1 (2 pound) flank steak

INSTRUCTIONS

1. In a food processor, combine all ingredients except steak.

2. Pulse to combine. Do not blend to a puree.

3. Remove half of the sauce and put in bowl. Reserve remaining sauce.

4. Season both sides of flank steak with salt and pepper.

5. Transfer to a large plastic bag. Add the reserved sauce and cover the meat.

6. Refrigerate for 2-4 hours.

7. Preheat a grill to medium heat.

8. Remove steak and let come to room temperature.

9. Wipe off excess marinade.

10. Grill steak six minutes on first side. Rotate the steak 90 degrees and cook another six minutes.

11. Flip steak and repeat, until steak is medium rare.

12. Lay steak on cutting board and let rest five minutes.

13. Cut in thin slices against the grain, and serve with chimichurri sauce reserved bowl.

THIS MEXICAN DISH OF STUFFED CHILES IS TRADITIONALLY MADE TO CELEBRATE MEXICAN INDEPENDENCE DAY ON SEPTEMBER 16. IT IS VERY LABOR INTENSIVE, BUT WORTH IT FOR THE TERRIFIC FLAVORS AND COMPLIMENTS OF YOUR GUESTS! I SUGGEST MAKING THIS WITH FRIENDS!

Prep Time: 60 minutes Cook Time: 60 minutes Serves: 10

INGREDIENTS

Filling

8 oz pork loin

2 cloves garlic, finely chopped

1 large onion, halved

salt, to taste

2 tbsp canola oil

2 tbsp finely chopped parsley

3 tomatoes, cored, peeled, and finely chopped

2 tbsp golden raisins

2 tbsp finely chopped blanched almonds

½ Granny Smith apple, peeled, finely chopped

½ pear, peeled, finely chopped

½ medium ripe plantain, peeled and finely chopped

Walnut Sauce

4 oz walnuts

½ cup milk

6 oz queso fresco

1 cup cream or sour cream

2 tbsp sherry

2 tbsp sugar

salt, to taste

Chiles

10 poblano chiles

2 cups canola oil, for frying

1 cup flour

5 eggs, separated

2 tbsp kosher salt

1 tbsp white vinegar

seed of 1 pomegranate

INSTRUCTIONS

1. Make the Filling

2. Bring pork, 2 whole cloves of garlic, half the onion, and 2 cups of water to a boil in a saucpan. over medium-high heat; season with salt and reduce to medium-low, cooking until pork is tender, about 25 minutes. Transfer pork to a cutting board, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup of liquid and discard remaining liquid with solids. Once cool, finely chop the pork, and set aside with cooking liquid. Return saucepan to medium high heat, and add butter. Saute chopped onion and garlic. Add parsley and tomatoes, and cook, stirring until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with the raisins, almonds, apple, pear, and plantain, and cook until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt. Set aside.

3. Make Walnut Sauce

4. Place walnuts in a saucepan with the milk. Let simmer for 5 minutes. Turn off heat and let sit for 30 minutes to allow walnuts to soften. Transfer walnuts in milk to a blender along with the queso fresco, crema, sherry, and sugar, and puree until very smooth and thick, at least 2 minutes. Season with salt and transfer to a bowl.

5. Remaining Steps

6. Grill poblanos over a grill until skin is blackened on all sides, about 20 minutes. Transfer chiles to a bowl and let cool. Peel and discard skins. Make a small slit down the length of the chile and remove seeds, keeping chile intact. Place about 3 tbsp. of filling inside each chile, and close around filling to form a tight roll. Refrigerate until ready to fry.

7. Heat oil in a 12” skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, salt, and vinegar. Working in batches, dredge each filled chile in four, shaking off excess, and then coat in egg batter. Place in hot oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a rack to drain. Transfer to serving platter and spoon walnut sauce over chiles to cover completely; sprinkle with pomegranate seeds before serving.

INSTRUCTIONS

1. Preheat oven to 375 degrees. Rinse chicken and pat dry with paper towels. Season generously inside and out with salt and pepper. Put the garlic, thyme and lemon halves inside the cavity of chicken. Place the chicken, breast side up, on rack of roasting pan. Brush the chicken with melted butter.

2. Place the pan in the oven and roast until the skin turns brown, and until an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) registers 170 degrees. This will take about 1½ hours. Remove from oven, and transfer chicken to an ovenproof platter.

3. To make gravy, pour the pan juices into a glass measuring pitcher and let stand for one minute. Take 2 tablespoons of the fat from the surface and return it to the pan. Set the pan on the stove top over medium heat, add the flour, and cook, stirring, for about 2 minutes. Drizzle in the sherry, if using, and stock and cook, stirring to scrape up the flavorful bits from the bottom and sides of the pan, about 2 minutes. Whisk in the cream and simmer until slightly thickened, about 1 minute longer. Season to taste with salt and pepper. Whisk in the mustard, if using.

I STARTED MAKING THESE STUFFED PORK CHOPS AFTER MY TRIP TO HAWAII LAST YEAR. I BOUGHT POUNDS OF MACADAMIA NUTS AND THIS WAS ONE GREAT WAY TO USE THEM!

Prep Time: 20 minutes Cook Time: 60 minutes Serves: 6

INGREDIENTS

6 thick boneless pork chops, butterflied

½ cup wild rice

½ cup long grain rice

1 cup pineapple juice

2 large yellow onions

6 slices bacon, cut into ½" pieces

12 macadamia nuts, chopped and toasted

¼ cup chopped fresh parsley

Pineapple Orange Sauce:

1 cup pineapple juice

1 cup orange juice

1 clove garlic, whole

¼ cup balsamic vinegar

Salt and pepper

INSTRUCTIONS

1. First, caramelize onions by heating 2 tbsp. of oil in a small pan. Add coarsely chopped onion and cook over low heat for about thirty minutes, stirring occasionally. Onions will turn golden, and become very soft. Meanwhile, in a medium-sized skillet, brown the bacon until crisp. Drain and discard fat.

2. Cook wild rice according to package. Cook long grain rice according to package, but substitute 1 cup of pineapple juice for one cup of the water. After all rice is done, combine in a small bowl. Add caramelized onions, bacon, macadamia nuts and parsley. Season with salt and pepper.

3. With pork chops open from butterfly cut, place ¼ cup of rice stuffing onto one side of the chop. Fold over other side of chop, covering the stuffing. Season both sides of pork chop with salt and pepper. Repeat with remaining pork chops and stuffing.

4. Heat a large skillet and add 3 tbsp. of oil. Allow to get very hot. Add pork chops to hot oil, careful not to crowd the chops. You may have to do in two batches, depending on the size of the skillet. Sear both sides of chops and then place skillet (with the pork chops) in a 350° degree oven to allow the chops to cook thoroughly, about 15 minutes. When they are done, remove from oven and let rest for 5 minutes before serving. Serve with pineapple orange sauce.

5. Pineapple Orange Sauce:

6. Combine all ingredients in small saucepan. Bring to a low simmer for five minutes. Remove garlic clove, and continue to simmer until reduced by half, or until mixture is slightly thickened. Season with salt and pepper.

HALIBUT WITH MEDITERRANEAN VINAIGRETTE, TWICE BAKED POTATOES, FRESH GREEN BEANS, AND TOMATO BRUSCHETTA. I GOT MANY OF THE INGREDIENTS FROM THE CHERRY STREET FARMER’S MARKET IN TULSA. THE HALIBUT RECIPE CALLS FOR CANNED TOMATOES, BUT I ROASTED CHERRY TOMATOES, INSTEAD. THIS DISH IS SUPERB, AND THE SAUCE TASTES GREAT ON CHICKEN TOO!

INSTRUCTIONS

1. Vinaigrette:

2. Drain the artichoke hearts. Cut them into quarters and set aside.

3. Stir the shallots, garlic, vinegar, and V-8 juice in a bowl. Slowly whisk in the olive oil. You can also do this in a blender.

4. Fold in the drained chopped tomatoes, quartered artichoke hearts and kalamata olives. Season with salt and pepper to taste. Let rest for about 3 hours to allow flavors to blend.

5. Halibut:

6. Preheat oven to 350 degrees.

7. Stir the flour with the salt, garlic powder, thyme, and pepper.

8. Heat the olive oil in a skillet over medium heat.

9. Dredge the halibut in the seasoned flour and add to the hot oil. Cook 2 to 4 minutes or until the fish turns a golden brown. Turn the fish over and place the skillet in the oven to finish cooking, about 5 minutes for medium internal temperature.

10. To serve, place the fish on a warm plate and spoon the vinaigrette over the top.